Carrot Curry
You don't find many carrot curries. For some reason. Other than this one. Well now there's a Sri Lankan one you can make.

Creamy Carrot Curry
veg vegan curry side
One of My Sri Lankan Recipes.
Not My Sri Lankan recipes, you understand.
That's My Sri Lankan Recipes.

Serves 4

Slice the carrots into semi circle shapes.
Slice the onion and green chillies.
Heat the oil in a pan and add mustard seeds, fenugreek seeds and cumin seeds.
Let the spices sizzle for 30 seconds.
Add curry leaves, sliced green chillies and broken pandan leaf pieces and saute for 30 seconds.
Add chopped garlic and saute. I think I'd cook the garlic after the onion or possibly after the powders, personally.
Now add sliced onion and cook the onions until golden.
Add the carrots and saute until the carrots are soft enough.
Add all the ground masala powders and salt to taste. I'd fry these before the carrots cool the pan down.
Pour in some water and saute for one minute.
Add coconut milk and cook over medium heat for 20 minutes or until thick and creamy.
Serve with bread, roti or rice.
I had dried curry leaves but no pandan leaf. So I used those.
I made coconut milk from coconut (milk) powder and water. Worked pretty well.